Rhubarb, Orange and Vanilla Jam
This pretty, rose pink jam flecked with vanilla seeds is delicious on morning toast. It can also be served with thick Greek yoghurt and a crisp biscuit for a quick dessert.
Recipe by Claire Aldous
Photography by Damien Van Der Vlist
From issue #17
Sept. 9, 2015
ingredients
1 kilogram rhubarb stalks
2 apples
1 orange
1 lemon ...
Method
If the stalks of the rhubarb are large, lightly peel to remove the strings before cutting into 3 cm pieces. Peel, core and dice the apples. Zest the orange. Remove all the bitter white pith with a knife and cut ...
To continue reading, login or subscribe to a digital Dish subscription.
Get 12 months of unlimited, online recipe access for$34.95
Subscribe
